Ingredients
Scale
For the Cake:
- 1½ sticks unsalted butter, softened
- 1 cup sugar
- ½ cup light brown sugar
- 3 eggs, at room temperature
- 1 egg yolks, at room temperature
- 2 teaspoons vanilla bean paste (or extract)
- 1¼ cups sour cream, at room temperature
- 2½ cups cake flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
For the Streusel:
- ⅓ cup light brown sugar
- ⅔ cup all-purpose flour
- 2 teaspoons ground cinnamon
- Pinch of fine salt
- 6 tablespoons unsalted butter, cold and cut into pieces
For the Glaze:
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tablespoon vanilla bean paste (or extract)
- A few tablespoons milk
Instructions
For the Cake:
- Preheat the oven to 350°F. Liberally spray a 10-inch tube/bundt pan with cooking spray.
- In the bowl of stand mixer, cream together the butter and two sugars until very fluffy and light, about 5 minutes.
- Add in the eggs, one at a time, and then add in the vanilla and sour cream.
- While the wet ingredients are mixing, whisk together the flour, spices, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients, in batches, to the wet ingredients, mixing well to combine.
For the Streusel:
- Whisk together the brown sugar, flour, cinnamon, and salt in a bowl. Using a fork or your fingers, mix in the cold butter until the mixture is crumbly.
To Assemble:
- Sprinkle a third of the streusel evenly in the bottom of the prepared pan. Pour half of the cake batter over top.
- Top the cake batter with the remaining streusel, being sure to evenly distribute it. Top with the remaining cake batter, smoothing out the top.
- Bake the cake for 50-60 minutes, or until a knife inserted in the center comes out clean. Allow the cake to cool on a wire rack for at least 30 minutes.
- Place your serving plate or cake stand inverted on top of the cake pan and quickly and carefully flip the cake upside down onto the plate/stand. Gently remove the cake pan.
For the Glaze:
- Whisk together the cream cheese and sugar until smooth. Whisk in the vanilla and a splash or two of milk, as needed, to thin it out to drizzling consistency. Once the glaze is smooth and runny, liberally drizzle it over the cake.